A lot of people ask me for advice on cooking methods and recipes, and I hesitate, because I believe it should be *your* flavor profile. With that said, here's what I made last night, and it was damn fine 'cue ;-)
For one quart of injection...enough for a 5 brisket flat, with room to spare.
Combine the following, then blend in a spice/coffee grinder until a consistent powder is achieved:
Add this powdered mixture to a quart of cold (40 degree) water and shake thoroughly. Inject in checkerboard pattern at one-inch intervals, soak with remainder in a Ziploc bag and refrigerate 6-10 hours.
Remove from Ziploc and rub with 3 Eyz Beef Rub. It's important not to mop off the excess marinade/injection before rubbing...that's important for bark formation.
You all may have more actual cooking experience than I do, but here's what worked well for me..
Cook with a ramped temperature from 225 to 275 degrees for roughly 9 hours over charcoal and hickory chunks. Wrap after 5 hours, remove wrap for last hour. Remove from smoker when tender to probe, about 180-190 degrees internal temperature, allow to rest.
Slice, then baste with the following:
Mix 2 parts Savory Premium and 1 part Simple Beef yeast extract in water, add garlic and other seasonings to taste.
Sauce with BBQ Bob's Hav'N a BBQ Sauce.
3 Eyz Beef Rub is available in our shop.